| Fresh Egg Noodles |
Recipe type: Side
Prep time: 40 mins
Cook time: 5 mins
Total time: 45 mins
Ingredients
- 8 eggs
- 1 Tbsp olive oil
- 2 tsp salt
- 2–5/8 cups bread flour or semolina
Instructions
- Place the eggs, oil and salt in a large mixer bowl. Use the paddle attachment to combine.
- Add one third of the flour and stir until the mixture begins to form a soft dough. Remove the paddle attachment and attach a dough hook.
- Gradually add more flour until the dough is dry and cannot absorb any more flour.
- Remove the dough from the mixer, wrap it well with plastic wrap and set it aside at room temperature for 20–30 minutes.
- Variations:
- Garlic Herb – Roast 1 head of garlic. Peel and purée the cloves and add to the eggs. Add up to 50 g of finely chopped herbs just before mixing is complete.
- Spinach – Add 250g of cooked, puréed and well drained spinach to the eggs. Increase the amount of flour slightly if necessary.
- Tomato – Add 100g of sweated tomato paste to the eggs; omit the salt. Increase the amount of flour slightly if necessary.
